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Black Bean Tacos and Wild Rice Soup

black bean tacos and wild rice soup Entree
Black Bean Tacos and Wild Rice Soup
  • Prep 5 min
  • Total 5 min
  • Ingredients 9
  • Servings 2

Is there anything better than a full meal made in less than 10 minutes? Don’t think so! These types of meals are priceless to me since most nights I don’t have the time to cook complicated meals. These black bean tacos are truly deliciosos. They don’t include any kind of meat, but I promise you won’t miss it because these tacos are full of sabor. To complete your menu, serve these tacos with a wild rice Progresso™ soup! MORE + LESS -

Ingredients

1
can Progresso™ chicken and wild rice soup
1
16-oz can Old El Paso™ refried black beans
1/2
teaspoon cumin
1/4
teaspoon garlic salt
4
soft, 6-inch Old El Paso™ flour tortillas
1
cup guacamole
1
cup corn
1
cup Monterey Jack cheese, grated
1
fresh chile pepper, sliced (optional)

Directions

Hide Images
  • 1
    Heat Progresso™ soup according to instructions on can. Cover with lid to keep warm until ready to serve.
  • 2
    In a medium size bowl, combine the beans, cumin, and garlic salt and mix well.
  • 3
    Heat up the tortillas.
  • 4
    Spread about 3 tablespoons of the refried black beans on each tortilla. Add guacamole and corn to taste. Add cheese and a few slices of the fresh chile, if desired.
  • 5
    Serve the tacos with warm soup.

Expert Tips

  • To make it a vegetarian meal, use a vegetarian Progresso™ soup.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Is there anything better than a full meal made in less than 10 minutes? Don’t think so! These types of meals are priceless to me since most nights I don’t have the time to cook complicated meals. These black bean tacos are truly deliciosos. They don’t include any kind of meat, but I promise you won’t miss it because these tacos are full of sabor. To complete your menu, serve these tacos with a wild rice Progresso™ soup!

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